Pu Pu Platter

Pu Pu Platter

A shareable spread of crispy egg rolls, skewered teriyaki beef, and sticky spareribs.

Total 3 hr Makes 6 servings Calories 620/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Wheat, Soy, Sesame, Red meat

This classic Polynesian-inspired appetizer platter combines several Chinese-American favorites into one shareable spread, perfect for parties or casual entertaining. Crispy egg rolls, glazed chicken wings, teriyaki beef skewers, and sticky spareribs are served together with duck sauce and hot mustard for dipping. Traditionally finished tableside with a small flaming hibachi, it brings variety and a festive presentation to the start of any meal.

Ingredients

  • 12 frozen egg rolls
  • 12 chicken wings
  • 1 1/2 pounds pork spareribs, cut into individual ribs
  • 1 pound flank steak, thinly sliced
  • 12 wooden skewers, soaked in water
  • 1/2 cup teriyaki sauce
  • 1/2 cup sweet and sour sauce
  • 1/2 cup duck sauce
  • 1/4 cup hot mustard
  • 2 tablespoons sesame seeds
  • 3 scallions, sliced thin
  • 1 tablespoon vegetable oil
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated

Method

  1. In a medium bowl, combine the honey, soy sauce, garlic, and ginger. Add the sliced flank steak and toss to coat. Cover and marinate in the refrigerator for 1 hour.

  2. Preheat the oven to 400°F. Line a baking sheet with foil and arrange the spareribs in a single layer.

  3. Brush the spareribs generously with teriyaki sauce and roast, turning once and basting again halfway through, until browned and cooked through.

  4. Pat the chicken wings dry and arrange on a separate foil-lined baking sheet. Season lightly with salt and roast in the same oven, turning once, until the skin is crisp and juices run clear.

  5. Thread the marinated flank steak slices onto the soaked wooden skewers, folding each slice into a ribbon shape.

  6. Heat a grill pan or skillet over medium-high heat with the vegetable oil. Cook the beef skewers in batches, 1 to 2 minutes per side, until lightly charred and cooked to medium.

  7. Toss the cooked chicken wings with the sweet and sour sauce in a large bowl until evenly coated.

  8. Fry the frozen egg rolls according to package instructions in 350°F oil until golden and crisp, about 4 to 5 minutes, then drain on paper towels.

  9. Slice the egg rolls in half on the diagonal. Arrange them with the spareribs, chicken wings, and beef skewers on a large platter.

  10. Sprinkle the platter with sesame seeds and sliced scallions. Serve with small dishes of duck sauce and hot mustard for dipping.

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    Pu Pu Platter

    This classic Polynesian-inspired appetizer platter combines several Chinese-American favorites into one shareable spread, perfect for parties or casual entertaining. Crispy egg rolls, glazed chicken wings, teriyaki beef skewers, and sticky spareribs are served together with duck sauce and hot mustard for dipping. Traditionally finished tableside with a small flaming hibachi, it brings variety and a festive presentation to the start of any meal.

    3 hr 6 servings 620 cal

    Ingredients

    • 12 frozen egg rolls
    • 12 chicken wings
    • 1 1/2 pounds pork spareribs, cut into individual ribs
    • 1 pound flank steak, thinly sliced
    • 12 wooden skewers, soaked in water
    • 1/2 cup teriyaki sauce
    • 1/2 cup sweet and sour sauce
    • 1/2 cup duck sauce
    • 1/4 cup hot mustard
    • 2 tablespoons sesame seeds
    • 3 scallions, sliced thin
    • 1 tablespoon vegetable oil
    • 1/4 cup honey
    • 2 tablespoons soy sauce
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated

    Method

    1. 1

      In a medium bowl, combine the honey, soy sauce, garlic, and ginger. Add the sliced flank steak and toss to coat. Cover and marinate in the refrigerator for 1 hour.

    2. 2

      Preheat the oven to 400°F. Line a baking sheet with foil and arrange the spareribs in a single layer.

    3. 3

      Brush the spareribs generously with teriyaki sauce and roast, turning once and basting again halfway through, until browned and cooked through.

    4. 4

      Pat the chicken wings dry and arrange on a separate foil-lined baking sheet. Season lightly with salt and roast in the same oven, turning once, until the skin is crisp and juices run clear.

    5. 5

      Thread the marinated flank steak slices onto the soaked wooden skewers, folding each slice into a ribbon shape.

    6. 6

      Heat a grill pan or skillet over medium-high heat with the vegetable oil. Cook the beef skewers in batches, 1 to 2 minutes per side, until lightly charred and cooked to medium.

    7. 7

      Toss the cooked chicken wings with the sweet and sour sauce in a large bowl until evenly coated.

    8. 8

      Fry the frozen egg rolls according to package instructions in 350°F oil until golden and crisp, about 4 to 5 minutes, then drain on paper towels.

    9. 9

      Slice the egg rolls in half on the diagonal. Arrange them with the spareribs, chicken wings, and beef skewers on a large platter.

    10. 10

      Sprinkle the platter with sesame seeds and sliced scallions. Serve with small dishes of duck sauce and hot mustard for dipping.